Hollandaise Sauce

3 large egg yolks
¼ teaspoon salt
Pinch of cracked black pepper
1/2 of a fresh lemon juiced (adjust to your taste preference)
1 Stick unsalted butter
Combine eggs yolks, salt, pepper and lemon juice in a blender jug.
Microwave the butter in a microwave safe bowl in 20 second increments until completely melted and hot to the touch.
Cover the blender with a lid and blend the yolk mixture at high speed for 3 seconds.
With the blender still running, uncover (or take out the middle plastic piece from the lid) and slowly pour the hot melted butter in a thin stream.
The sauce will begin to thicken with half of the butter blended in.
Taste test and season with a little extra salt and pepper, if needed